Monday, March 14, 2011

Poached pear in spiced red wine

I have posted a poached pear recipe last year when I first started my blog. Back then, I was a newbie and not even sure how to write a proper recipe. Today I found a better recipe than what I used before. It is from Sara Buenfeld. This is a good one and I would love to share with you.

Largely adapted from Sara Buenfeld’s recipe

Ingredients:

1 tsp vanilla extract

1 bottle red wine

225g caster sugar

1 cinnamon stick

1 star anise

6 pears, peeled, but kept whole with stalk intact

Method:

In a large saucepan, put in the wine, sugar, cinnamon, star anise and vanilla extract and bring to boil until sugar dissolved. Turn heat to medium and add pears into the pan.Poach the pears, covered, for 20-30 mins, making sure they are covered in the wine. The cooking time will very much depend on the ripeness of your pears - they should be tender all the way through when pierced with a cocktail stick. Take the pears out of the pan and let it cool before putting them in the fridge. Boil the liquid to reduce it by half so that it's syrupy. Serve each pear with the cooled syrup and a scoop of vanilla ice cream. Enjoy!

i've never had poached pear before, but this recipe sounds wonderful. i love the use of the star anise in here, should add great taste. this is a lovely picture as well! such a simple dish, but you make it look very elegant and beautiful. thanks for sharing.

Holy Smokes, I was out at the family farm on the weekend and picked enough pears to feed a small army, I knew I had a recipe for this very dish hidden away somewhere, haven't been able to find it anywhere, no need now. This looks incredible. When I make this dish, Ill certainly link back to your recipe. Love the picture, isn't this just one of the most visually pleasing dishes around? :)

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A LITTLE ABOUT THIS QUAY PO

Before I was married to my "Quay Lo" (Guaylo) husband, I did not know how to bake or cook. Subsequently I learned some baking and cooking Western cuisine from him, and providing his food for him launched an interest in cooking in general. Many of my Chinese friends and family told me that "Quay" is the wrong spelling for devil in Cantonese. The right spelling should be "Kwai" or "Guay". Well, somehow I like the spelling "Quay" better although I have to agree that it does not sound very Cantonese. Try asking a Westerner to pronounce "Kwai" and you will probably hear "Quay" haha. Whether is "Quay" or "Kwai" or "Guay, just know the devil woman is me when you see Quay Po Cooks. My hubby said if people pronounce "Quay" as "Key" is even better because I am the key to his heart. LOL!

Only now, have I started to learn the traditional Cantonese cuisine of my Mum. She cooks fabulously and all her specialties are divine. These two interests, my husband's Western food, and my mother's traditional food, prompted me to document them so they will not be lost.

Here, I wish to share my cooking and baking experience with my readers. I also hope to inspire those who do not know how to cook or bake to do so because, trust me, if I can, you can too.

Something I'd like to mention is that I find that many people are rather unwilling to share their recipes. However, for me, I think differently. I think good recipes should be shared thus allowing as many people to enjoy it as possible. Unless those recipes are for doing business, I don't see why we want to keep them all to ourselves. So if you are generous in sharing your recipes, you are welcome to share on my blog. Send the recipes to me and better still with pictures of the final products and I will be very happy to post them them with credits to you of course.

Our cuisine is a deeply embedded part of our culture. When two cultures come together under the same roof the results in the kitchen can sometimes be comedic, sometimes confrontational, but more often it is a journey full of surprises and discovery. There is joy in our food. If we think upon this, it is intuitively obvious. This blog is a journey of joy and sharing, reflecting what the French like to call "joie de vivre" (joy of living). No one could be more different from one another then my husband and my mother. Yet one thing they share in common is knowing intuitively that food, cooking, and sharing can be avenues of joy in life itself. So herein, help yourself, to a little joy and , if you like it, share it with your own family and friends. Joy is something that should be shared.

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